Slow Cooker Mongolian Beef Recipe

Introduction

Slow Cooker Mongolian Beef is a mouthwatering dish that brings the rich flavors of Asian cuisine right into your home. Tender flank steak simmers in a sweet and savory sauce infused with garlic, ginger, and soy, making it perfect for an easy weeknight meal. Simply serve it over rice or noodles for a satisfying dinner.

Ingredients

• 1 1/2 pounds flank steak (thinly sliced against the grain)
• 1/4 cup cornstarch
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1/2 cup green onions (cut into 1/2 inch pieces, for garnish)

Instructions

1. Step 1: Place the flank steak in a mixing bowl and toss with the cornstarch until all pieces are evenly coated.
2. Step 2: Add the coated steak to the slow cooker. Pour in the toasted sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water. Stir gently to combine.
3. Step 3: Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until the beef is tender.
4. Step 4: Stir in the green onions just before serving to add a fresh burst of flavor.

Tips & Variations

• Slice the flank steak thinly against the grain to keep the beef tender and easy to eat.
• Coat the beef with cornstarch to thicken the sauce and improve texture.
• Use low sodium soy sauce to control the saltiness and maintain balance in the dish.
• Adjust brown sugar to your desired sweetness level for a customized flavor.
• Try adding red pepper flakes or chili paste if you prefer a spicy kick.
• Serve with steamed rice, noodles, or in crisp lettuce wraps for variety.

Storage

Store leftover Slow Cooker Mongolian Beef in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave, on the stovetop, or in the oven at 350°F (175°C) covered with foil until heated through. For longer storage, freeze in freezer-safe containers for up to 2-3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for Slow Cooker Mongolian Beef?

Yes, you can substitute flank steak with sirloin, chuck roast, or other tender cuts. Just be sure to slice the meat thinly against the grain for the best texture.

How spicy is Slow Cooker Mongolian Beef?

This recipe is not spicy, with a focus on sweet and savory flavors. If you prefer heat, you can add red pepper flakes, chili paste, or fresh chili to taste.

Slow Cooker Mongolian Beef Recipe

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★★★★★

4.7 from 381 reviews

Slow Cooker Mongolian Beef is a flavorful and easy-to-make dish featuring tender flank steak cooked slowly in a sweet and savory garlic-ginger soy sauce. This Asian-inspired recipe is perfect for busy evenings, delivering rich restaurant-style taste with minimal effort. Serve it over rice or noodles for a satisfying meal that the whole family will love.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: Serves approximately 4 people 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

For the Beef

• 1 1/2 pounds flank steak, thinly sliced against the grain
• 1/4 cup cornstarch

For the Sauce

• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water

For Garnish

• 1/2 cup green onions, cut into 1/2 inch pieces

Instructions

1. Prepare the Flank Steak: Place the flank steak in a mixing bowl and toss it with the cornstarch until every piece is evenly coated. This step helps thicken the sauce during cooking and adds a nice texture to the meat.
2. Assemble in Slow Cooker: Transfer the coated flank steak to your slow cooker. Add toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water over the meat. Stir gently to ensure all pieces are evenly coated with the sauce.
3. Cook the Beef: Cover the slow cooker with the lid. Cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until the beef is tender and infused with the rich flavors of the sauce.
4. Add Green Onions: Just before serving, stir in the chopped green onions to add a fresh, crisp contrast to the savory beef.

Notes

• Use thin slices of flank steak cut against the grain to ensure tenderness.
• Coat the beef in cornstarch before cooking for a thicker, glossy sauce.
• Use low sodium soy sauce to control the saltiness and balance the dish’s flavor.
• Feel free to adjust brown sugar to your desired sweetness level.
• Let the dish rest for a few minutes after cooking to allow flavors to meld beautifully.
• For gluten-free option, substitute soy sauce and cornstarch with gluten-free versions.
• Optional: sprinkle toasted sesame seeds on top for additional flavor and garnish.

Keywords: Mongolian Beef, Slow Cooker Beef, Asian Slow Cooker Recipe, Easy Dinner, Flank Steak Recipe, Crockpot Beef